• knife
• wok, Dutch oven, or large saucepan
• wooden spoon

• 1 T olive oil
• 1 stalk celery
• 2 medium onions
• 1 green bell pepper
• 2 c canned tomatoes, with juice
• 1-2 cans kidney beans, in water
• 1 t black pepper
• 1 t minced basil
• 1 t minced oregano
• ½-1 T chili powder
• ¼ t cumin
• 1 bay leaf
• 1-2 T cider vinegar
• ½-1 c cashews

Add tomatoes and beans (with water) and all spices. Cover and simmer for 5-10 minutes, until you’re happy with the amount of liquid. Add vinegar and cashews. 

Taste and adjust seasonings, remove bay leaf, and serve.

Here’s another vegetarian chili recipe